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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âI wasnât all that sure about trying a vegetarian recipe, especially with a âmeat-and-potatoesâ husband. However, this meal was so tasty that he absolutely raved over it! Iâve made it over and over, and even my young children enjoy it.â Mischelle Jewell â Clermont, Florida Ingredients:
6 plum tomatoes, seeded and cut into wedges |
2 medium green peppers, cut into 1/2-inch slices |
2 medium onions, cut into 1/2-inch wedges |
1 envelope taco seasoning |
3 tablespoons olive oil |
1 can (16 ounces) vegetarian refried beans, warmed |
12 taco shells, warmed |
1 cup taco sauce |
Directions:
1. In a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 475° for 20-25 minutes or until lightly browned.
2. Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce. Yield: 6 servings.
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